Nectarine and Pineapple Chutney

My son just gave me 5kg (11lb) nectarines, so I made three times this recipe. It took a bit longer for the larger amount to thicken, but it eventually cooked up beautifully. It's a sweetish chutney that will go super well with pork and poultry.
- Ready In:
- 2hrs
- Yields:
- Units:
2
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ingredients
- 2 cups packed light brown sugar
- 1 cup white vinegar
- 2 1⁄2 lbs ripe yellow nectarines, peel on and cut into 1/2-inch dice
- 1 (8 ounce) can crushed pineapple in juice (not heavy syrup)
- 1 cup golden raisin
- 3 fresh garlic cloves, minced
- 1 inch piece fresh gingerroot, peeled and finely grated
- 1 teaspoon salt
- 1⁄2 teaspoon ground cloves
- 1 teaspoon red chili pepper flakes
- 1⁄2 cup sliced almonds
directions
- Place the sugar and vinegar in a large, nonreactive saucepan and bring to a boil over high heat. Boil for 10 minutes.
- Add the nectarines, pineapple and juices, raisins, garlic, ginger, salt, chili flakes and cloves, and stir to combine. Bring the mixture to a boil, then reduce the heat to maintain a slow simmer. Cook until the chutney is thick, stirring frequently to keep the mixture from scorching or sticking, 60 to 90 minutes.
- Remove from the heat and stir in the nuts. Pour the hot chutney into hot, sterilized glass jars. Seal tightly, following standard hot-pack canning procedures. Cool completely, then store out of direct light for up to 1 year. Once opened, refrigerate the chutney.
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Dear Jan, we really enjoyed this chutney you served to us and I already know that I will prepare some as soon it will be nectarine season here.<br/>You are really wonderful chef, your recipes are healthy (a lot of fruits and vegetables!).<br/>This review will help me to find the recipe again and it's a keeper!Reply